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Name: Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: Italian
Ingredients: 12 lb BEEF GROUND FZ; 3 3/4 lb CHEESE MOZZARELLA; 1 lb CHEESE GRATED 1LB; 6 oz CHEESE GRATED 1LB; 30 EGGS SHELL; 7 7/16 lb TOMATO PASTE #2 1/2; lb GARLIC DEHY GRA; 6 tb PARSLEY DEHY #2 1/2; 4 lb Onions; 6 lb LASAGNA NOODLE; 1 ts PEPPER RED GROUND; 2 3/4 tb BASIL SWEET GROUND; 3/4 c OREGANO GROUND; 1 tb THYME GROUND; 19 1/8 lb TOMATOES # 10 CAN; 1 tb PEPPER BLACK 1 LB CN; 11 lb COTTAGE CHEESE 5 LB

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INGREDIENTS

12 lb BEEF GROUND FZ
3 3/4 lb CHEESE MOZZARELLA
1 lb CHEESE GRATED 1LB
6 oz CHEESE GRATED 1LB
30 EGGS SHELL
7 7/16 lb TOMATO PASTE #2 1/2
lb GARLIC DEHY GRA
6 tb PARSLEY DEHY #2 1/2
4 lb Onions
6 lb LASAGNA NOODLE
1 ts PEPPER RED GROUND
2 3/4 tb BASIL SWEET GROUND
3/4 c OREGANO GROUND
1 tb THYME GROUND
19 1/8 lb TOMATOES # 10 CAN
1 tb PEPPER BLACK 1 LB CN
11 lb COTTAGE CHEESE 5 LB

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS; SAUTE 3 MINUTES. 2. ADD PEPPER, OREGANO, THYME, RED PEPPER, GARLIC AND BASIL; CONTINUE TO COOK 5 MINUTES LONGER. 3. ADD TOMATOES AND TOMATO PASTE TO MEAT MIXTURE. BLEND WELL; SIMMER 1 HOUR. SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 5. 4. COMBINE EGGS, CHEESE, AND PARSLEY. MIX WELL; PLACE IN SHALLOW PANS; REFRIGERATE FOR USE IN STEP 5. 5. FOLLOW PANNING INSTRUCTIONS. 6. COVER. BAKE 1 HOUR. 7. CUT AND SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS. PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN. NOTE: DURING PANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME. ENSURE ENTIRE PANNING PROCEDURE DOES NOT EXCEED 3 HOURS TOTAL TIME BETWEEN TEMPERATURES OF 40 F. TO 140 F. LAYER: 1. 3 CUPS MEAT SAUCE 5. NOODLES, FLAT AND IN ROWS 2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING 3. 1 QT CHILLED FILLING 7. NOODLES, FLAT AND IN ROWS 4. 1 QT MEAT SAUCE 8. 1 1/2 QT MEAT SAUCE SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 6 AND 7. CUT 5 BY 4. : NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED. MINCE; FRY WITH ONIONS. NOTE: 4. IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 5. 5 LB 2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING. NOTE: 6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10 TO 15 MINUTES. Recipe Number: L02500 SERVING SIZE: 1 PIECE (9 From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Lasagna

12 lb BEEF GROUND FZ
3 3/4 lb CHEESE MOZZARELLA
1 lb CHEESE GRATED 1LB
6 oz CHEESE GRATED 1LB
30 EGGS SHELL
7 7/16 lb TOMATO PASTE #2 1/2
 lb GARLIC DEHY GRA
6 tb PARSLEY DEHY #2 1/2
4 lb Onions
6 lb LASAGNA NOODLE
1 ts PEPPER RED GROUND
2 3/4 tb BASIL SWEET GROUND
3/4 c OREGANO GROUND
1 tb THYME GROUND
19 1/8 lb TOMATOES # 10 CAN
1 tb PEPPER BLACK 1 LB CN
11 lb COTTAGE  CHEESE 5 LB

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F. OVEN  :    1.  COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO  BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.  ADD ONIONS; SAUTE 3 MINUTES.    2.  ADD PEPPER, OREGANO, THYME, RED PEPPER, GARLIC AND BASIL; CONTINUE TO  COOK 5 MINUTES LONGER.    3.  ADD TOMATOES AND TOMATO PASTE TO MEAT MIXTURE.  BLEND WELL; SIMMER 1  HOUR.  SKIM OFF EXCESS FAT.  SET ASIDE FOR USE IN STEP 5.    4.  COMBINE EGGS, CHEESE, AND PARSLEY.  MIX WELL; PLACE IN SHALLOW PANS;  REFRIGERATE FOR USE IN STEP 5.    5.  FOLLOW PANNING INSTRUCTIONS.    6.  COVER.  BAKE 1 HOUR.    7.  CUT AND SERVE IMMEDIATELY.  :  **ALL NOTES ARE PER 100 PORTIONS.  PANNING INSTRUCTIONS:  ARRANGE IN LAYERS IN EACH PAN.  NOTE:  DURING  PANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME.  ENSURE ENTIRE PANNING PROCEDURE DOES NOT EXCEED 3 HOURS TOTAL TIME  BETWEEN TEMPERATURES OF 40 F. TO 140 F.  LAYER:  1.  3 CUPS MEAT SAUCE           5.  NOODLES, FLAT AND IN ROWS    2.  NOODLES, FLAT AND IN ROWS   6.  1 QT CHILLED FILLING    3.  1 QT CHILLED FILLING        7.  NOODLES, FLAT AND IN ROWS    4.  1 QT MEAT SAUCE             8.  1 1/2 QT MEAT SAUCE  SPRINKLE WITH PARMESAN CHEESE.  FOLLOW STEPS 6 AND 7.  CUT 5 BY 4.  :    NOTE:  1.  IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB  CHOPPED ONIONS.    NOTE:  2.  IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE RECIPE NO. A01100.    NOTE:  3.  IN STEP 2, 1 2/3 TBSP (5 CLOVES) DRY GARLIC MAY BE USED.  MINCE; FRY WITH ONIONS.    NOTE:  4.  IN STEP 3, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY  BE USED.    NOTE:  5.  5 LB 2 OZ (1 1/4-NO. 10 CN) CANNED PIZZA BLEND CHEESE MAY BE  USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE.  USE ONLY IN  PANNING.    NOTE:  6.  IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR  ON HIGH FAN, CLOSED VENT.  REMOVE COVER; BAKE 10 TO 15 MINUTES.    Recipe Number: L02500    SERVING SIZE: 1 PIECE (9    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (361g)
Recipe Makes: 100 Servings

Calories: 308
Calories from Fat: 140 (45%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 0.8g
Cholesterol 125.2mg		39 %
Sodium 170.2mg		6 %
Potassium 333.8mg		9 %
Total Carbohydrate 22.3g		7 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 21g
Protein 19g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 308

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